热处理和间歇升温低温贮藏对辣椒冷害的影响

摘要

[Objective] The study aimed to research the effect of the heat treatment and the intermittent warning on the chilling injury of the pepper during the cold storage .[Method] With the pepper as the material, the effects of 3 treatments including 5 ℃、5℃ + heat and 5 ℃ + intermittent warning on the chilling injury index , respiration intensity, chlorophyll content , CAT activity , Vc content , cell membrane Permeability , MDA content, decay index and weight loss rate were studied .[Result] Compared with CK, the heat treatment and intermittent warming could postpone the development of the chilling injury, alleviate the chilling injury and decay degree , reduce the production of the MDA and the increasing of relative electric conductivity .inhibit the decline of chlorophyll content, Vc content and CAT activty. [conclusoion] For the appearance of chilling injury, intermittent warming postponted 5 days than heat treatment. But for inhited the decline of Vc and chlorophyll content, heat treatment was better than inermittent warming.%[目的]研究热处理和间接升温低温贮藏对辣椒冷害的影响.[方法]以辣椒为材料,研究5℃、5℃+热处理[在(45.0±0.5)℃下处理30 min]、5℃+间接升温[每隔48h放至(20.0±0.5)℃冷库中24h]3种处理对辣椒冷害指数、呼吸强度、叶绿素含量、CAT酶活性、VC含量、细胞膜透性、MDA含量、腐烂指数和失重率的影响.[结果]与对照相比,热处理和间歇升温可延迟冷害出现的时间,减轻冷害和腐烂程度,减少MDA的产生和电导率的增加,抑制叶绿素、VC含量和CAT酶活性的降低.[结论]间歇升温比热处理延迟辣椒5d出现冷害,热处理比间歇升温更好地抑制了辣椒VC和叶绿素含量的降低.